Menu

Our vegan menu is planned and organised by Lilly a professional chef from Bliss Organic Cafe in Adelaide and will be prepared and cooked each day by SoS participants on a volunteer roster.

Tuesday Night Dinner:

Red Lentil Soup

Cabbage and capsicum Pasta Salad

Wednesday Lunch:

Pumpkin Soup, Flat Bread

Tomato and cucumber pasta salad

Dinner:

Carrot Patties served with potato and spinach salad

ThursdayLunch:

Swedish Chickpea Soup, Flat Bread

Pea and Soya Mayo pasta salad

Dinner:

Curry Night

FridayLunch:

Broccoli Soup, Flat Bread

Cabbage and Capsicum Pasta Salad

Dinner:

Risotto

SaturdayLunch:

Russian Beetroot Soup, Flat Bread

Tomato and Cucumber Pasta Salad

Dinner:

Chili and Rice

Sunday Lunch:

Cauliflower Soup, Flat Bread

Peas and Soya Mayo Pasta Salad

Dinner:

Beetroot patties with homemade mash

Food

Most previous SOS gatherings have featured a vegan kitchen for most of the participants, and a ‘First Peoples’ Kitchen’ which prepared meat-based meals for the Aboriginal delegates attending. Last year meat was included in the menu for any participants who made the choice to eat meat, we will continue this practice at SoS this year so that we can cater for participants from a broad range of cultural backgrounds and/or who have differing dietary needs. Meat will be available as an extra selection to complement our vegan based menu. We will ask meat eaters to provide an optional donation to cover the added cost of catering meat. The meat will be sourced from local, agro-ecological farms conformant to the principle that eating animals can, in a select few cases, play an essential role in the healthy reproduction of ecological systems.

The meat will include local lamb from the Adelaide Hills within 30 kms distance on SoS and goat from outback SA. The lamb is grass fed and free-range and will be prepared by a local butcher. The goat will be from wild/feral populations and hunted as part of pest management strategies from either arid rangeland or national parks.

Certainly, many of us feel uncomfortable with the idea that an animal has died in order to feed the attendees of SOS. But the suffering of organic life in all its forms (of soils, of non-human and human animals) is implicated at every level of our current food system, from habitat destruction for monocrop plantation, to soil mining, to the ongoing use of rodenticides to kill marsupial ‘pests’ (even on stockless organic farms). The ideal of a ‘cruelty-free’ diet reproduces the myth that consumer choices alone can deal with systemic problems.

We’d like SOS to seriously challenge the mass suffering inflicted by the global food system, rather than attempting to ethically insulate itself from this.

This discussion is a huge and complex one: what about methane emissions from ruminants, for example? What about cultural and culinary traditions involving meat? There are two special ‘dialogue sessions’, as well as many other workshops, set aside at SOS for friendly and fruitful discussions about food systems and our role within them.

We (the organisers) also haven't made up our minds, and that’s okay! Some of us are vegan-freegan, others vegetarian, others vegan, others omnivores. But behind all these terms lie a much more complex range of choices, many of which are political, rather than consumer choices. The question of how we relate to other organic life (including one another) in the provision of our food is bigger than meat or veg.

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